Liha töötlemine
European fermented sausages. In these last meat products, as it is involved in discolor-
products, which are characterized by a longer ation of nitroso-heme pigment and lipid oxi-
ripening period (up to 60 days), an increase dation. Bacterial strains used in meat cultures
of pH occurs in the later stages of fermenta- can produce catalase, antioxidant enzymes
tion, related to ammonia release from ATP that cause disproportionate levels of hydro-
and amino acid metabolisms. gen peroxide compared with oxygen and
Acidification could also be the result of water, preventing the risk of reduced quality
alternative pathways. In L. sakei, the pres- in the fermented meat. Thus, catalase produc-
ence of genes involved in the energetic catab- tion is considered a relevant technological
olism of nucleoside, such as adenosine and property of starter cultures for fermented
annaabi.ee 
